Episodios

  • Always Learn Something New About Food Safety with Tina Brillinger from GFSR | Episode 113

    Always Learn Something New About Food Safety with Tina Brillinger from GFSR | Episode 113
    Apr 29 2025
    🧤 THIS EPISODE IS SPONSORED BY Eagle Protect! 🧤Eagle Protect's Delta Zero gloves are third-party verified to be free from harmful microbial contamination—something most food-handling gloves aren't tested for!Unsure about your current gloves? Eagle Protect will test them for microbial contamination at cost, so you can be confident you're meeting food safety standards.Click on the link to get started: White PaperGlove Best Practice Guidelines to prevent direct and cross-contamination. Glove selection, colors, where to dispense, how to use effectively etc.Glove Audit: Solve your glove-related issues and improve your food safety practices. Get personalized feedback on how to mitigate these risks.Visit EagleProtect.com to learn more and ensure your gloves are truly safe!In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Tina Brillinger, the president and CEO of Global Food Safety Resource (GFSR), straight from the Food Safety Consortium 2024.You’ll learn more about the world-leading food safety resource for helping food professionals with food safety compliance, as well as its podcast.Tina also shares her unique perspective as a Canadian working in food safety globally, and information about a serious foodborne illness that she only recently discovered, after 15 years in the field.In this episode:💩 [01:12] Meet Tina Brillinger and the Global Food Safety Resource💩 [03:09] The Eye on Food Safety Podcast 💩 [04:12] Getting more women to work and be visible in the food safety industry💩 [07:11] What you’ll find inside GFSR💩 [09:05] How GFSR’s resources have directly impacted people around the world💩 [10:56] The demand for food safety culture training and information 💩 [11:49] What you can expect from GFSR’s articles and their podcast in 2025💩 [13:22] The far-reaching impact of the Calgary daycare outbreak💩 [15:45] Find what you need to know about pathogens, like Listeria and H. pylori💩 [19:00] We need to educate more instead of just training💩 [21:21] Why the Food Safety Consortium continues to be a favorite of Tina’sDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeAccess all of GFSR’s valuable content at globalfoodsafetyresource.com.Listen to the Eye on Food Safety Podcast here or on LinkedIn.Catch up with previous Don’t Eat Poop! episodes with Dr. Darin Detwiler, starting with Episode 81, where you’ll find the links to the other ones as well.Learn more about the outbreak in the daycare in Canada from our episodes about it, Unidentified Food Floating in Chemical Buckets | Episode 32, and The Calgary Daycare Outbreak: Revisited | Episode 33Noteworthy quotes from this episode“ There isn't any topic that is off limits as far as [GFSR is] concerned because food safety really touches on all corners of the industry. So, right from warehousing to logistics and recalls, the whole gamut. So, we don't focus on quality at all, we focus strictly on food safety.” – Tina BrillingerWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Tina, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    25 m
  • The Administration for Healthy America (AHA): Understand What It Is and How It’ll Affect U.S. Food Safety | Episode 112

    The Administration for Healthy America (AHA): Understand What It Is and How It’ll Affect U.S. Food Safety | Episode 112
    Apr 22 2025
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are discussing a true alphabet soup of changes in the U.S. Health Agencies.In late March 2025, Robert F. Kennedy Jr., the current U.S. Secretary of Health and Human Services (HHS), announced the Transformation to Make America Healthy Again. This will entail a great restructuring and consolidation of the existing Health Agencies.Tune in to understand what the government (says it) means to do and Matt and Francine’s great insights on how this will unfold and, ultimately, affect Food Safety in the U.S.In this episode:💩 [01:43] Things Matt and Francine had in common growing up💩 [05:22] Parenting tips from someone with A LOT of kiddos 💩 [10:52] Working in food safety and compliance is just like having children💩 [14:09] Consolidating everything into the Administration for Healthy America💩 [16:57] HHS’s fact sheet on the changes that will take place💩 [24:11] Our hosts’ first impressions of the proposed changes💩 [28:16] Immediate concerns regarding food safety💩 [30:30] How food safety regulations came to be in the U.S.💩 [32:23] The much-needed upcoming paradigm shift in the U.S. food industry💩 [36:34] Will personal opinions alter science, or will science and facts prevail?💩 [40:49] The importance of seeking information from various sources💩 [42:01] Cautiously optimistic about the upcoming changes, but we’ll see Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeWatch Secretary Kennedy’s AHA announcement on X.Check out the Fact Sheet: HHS’ Transformation to Make America Healthy Again.Catch up with Episode 108 | How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk.Catch up with Episode 85 | The Road to Food Safety with Deborah Blum.Catch up with Episode 82 | Household Foods in The US That Are Banned in Other Countries.Visit Ground News.Noteworthy quotes from this episode“ Good or bad, [Make America Healthy Again] is going to be a fundamental paradigm shift in the food industry, and I think it'll be viewed [as] good for some people [and] it'll be viewed [as] bad by other people.” – Matt Regusci“ My only concern with any of it is, [RFK Jr.] seems to have a lot of his own personal opinions about a lot of things, and... I wouldn't be me if I didn't address this. I wonder how much his own personal opinions about food or any other of the health-related topics that are going to fall under this are going to affect him looking at the science of those things.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    47 m
  • What They Don’t Tell You About Decaf Coffee That You Should Absolutely Know | Episode 111

    What They Don’t Tell You About Decaf Coffee That You Should Absolutely Know | Episode 111
    Apr 15 2025
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the ongoing Class II recall of Our Family’s Traverse City Cherry-Flavored Decaf Light Roast Ground Coffee from the parent company Massimo Zanetti Beverage USA due to mislabeling.They use this opportunity to share some little-known truths about decaf coffee that consumers should be aware of, such as the actual caffeine content of decaf coffee, and the fact that they might be ingesting harmful chemicals when going for decaf coffee.In this episode:💩 [02:00] The current mislabelled decaf coffee recall 💩 [03:32] The caffeine content of decaf coffee (no, it’s not 0%)💩 [04:09] Drinking decaf versus regular coffee💩 [05:03] Matt’s and Francine’s daily caffeine intake💩 [07:34] Matt’s and Francine’s different opinions on black coffee💩 [09:38] When drinking a caffeinated decaf coffee can be harmful💩 [11:32] Debatable coffee flavors💩 [12:48] Decaffeination processes, including a very unsafe one💩 [14:47] The danger of Methylene Chloride💩 [16:02] The use of dangerous chemicals in house flipping (and food?)💩 [20:00] Small doses of harmful chemicals add up over time💩 [23:21] Details on the recalled product, so you can send it back if you have itDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeIf you’re curious about the movie Sausage Party, you can watch it here, but again, we don’t recommend it.Catch up with the episode we thought would lose us a lot of listeners, but actually didn’t, Episode 108 | How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk.Learn everything about Clean Label Project’s findings on the dangerous chemicals present in decaf coffee here.Catch up on our interview with Deborah Blum, Episode 85 | The Road to Food Safety with Deborah Blum, Award-Winning Author of “The Poison Squad”.Noteworthy quotes from this episode“Methylene chloride is an active ingredient in paint thinner that was recently banned by the FDA. So, you could not use this product to scrape paint off of your walls. It's too dangerous for that, but to throw into some coffee beans to get rid of caffeine? No problem. That sounds like a good application for this thing.” – Matt Regusci“Somebody said to me the other day, ‘I just drink black [coffee].’ Okay, well, you stick to your black. You don't want anything interesting or different in your life. That's wonderful. Don't go out on a limb and have any risk because you might like something different.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    25 m
  • When Dead Chickens Fly: The Current Issue With American Chicken Processing Plants | Episode 110

    When Dead Chickens Fly: The Current Issue With American Chicken Processing Plants | Episode 110
    Apr 8 2025

    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are discussing a new development in the poultry industry: a waiver made during the pandemic that allowed poultry plants to increase their speeds from 140 to 175 birds per minute has now been made permanent.


    This change raises numerous concerns around how to guarantee that the meat being processed is safe for consumers and that the plant is a safe space for workers. They go over the current flaws in the industry, some solutions to make processes more efficient, and the end product safer for Americans.


    In this episode:

    💩 [03:19] Speedy butchery: when dead chickens fly

    💩 [04:58] The realities of meat packing plants versus at-home butchering

    💩 [09:03] How meat inspections fall short in these plants

    💩 [10:38] When it went from bad to worse

    💩 [11:29] Meat safety is, apparently, still in the hands of the wife

    💩 [12:03] The hazard behind the new 175 birds per minute speed

    💩 [13:22] USDA inspectors don’t guarantee meat safety at any speed

    💩 [14:50] Some sobering foodborne illness stats connected to poultry

    💩 [15:20] What will actually decrease Salmonella in American chickens

    💩 [17:14] How higher speeds will affect workers’ safety

    💩 [18:55] Industry consolidation and its consequences for mom-and-pops

    💩 [23:53] Ways to actually make the meat inspection process effective

    💩 [25:07] When chickens still have feathers after being processed

    Disclaimer: Episode title and content do not constitute legal or health advice.


    Resources from this episode

    Read Dr. Darin Detwiler’s opinion piece in Food Safety News, Unsafe at any speed — again: The meat industry’s looming crisis.


    Watch the Grammy Award-Winning Food Safety Documentary, Poisoned: The Dirty Truth About Your Food, where you’ll see some dead chickens flying.


    Check out an “I Love Lucy” clip that shows the scene Matt and Francine are talking about, but colorized.


    Noteworthy quotes from this episode

    “ The population is going to continue to increase. We're an exporter of food. We need somehow to allow us to create more plants effectively and efficiently by using new technology that does not revolve around hiring a USDA inspector to sit down there and watch 175 birds a minute fly past their face.” – Matt Regusci


    “ 1.3 million people get sick from Salmonella every year, some 420 die, and nearly a quarter of those cases come from poultry. Another 1.5 million people suffer from campylobacter infections, which is traced back to contaminated poultry.” – Francine L Shaw


    We hope you enjoy this episode!

    Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!


    Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.


    We'd love to hear from you!


    📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!


    📕 Check out Francine's book Who Watches the Kitchen? on Amazon!


    🎙️ BE A GUEST ON DON’T EAT POOP!


    Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.

    _______

    Produced by Ideablossoms
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    27 m
  • It’s Been Punted Yet Again. Companies Get 30 Extra Months to Comply with FSMA 204 | Episode 109

    It’s Been Punted Yet Again. Companies Get 30 Extra Months to Comply with FSMA 204 | Episode 109
    Apr 1 2025
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about some very frustrating but (unfortunately) not surprising news: the FSMA 204 implementation process has been pushed off yet again and the food industry now has 30 additional months to become fully compliant.Tune in to discover what FSMA 204 is all about, why it matters so much that this gets accomplished, and the causes and consequences of this delay.In this episode:💩 [01:17] The big news: FSMA 204 compliance gets pushed off yet again💩 [04:19] Why this traceability rule matters💩 [04:59] How this rule will improve the way the FDA handles outbreaks 💩 [08:12] Why the industry is so resistant to adopting FSMA 204💩 [08:39] 14 years in and neither the industry nor the FDA has implemented it yet💩 [10:35] The dire and little-known consequences of this continued delay💩 [13:57] Corporate culture and the role of industry associations in this fight💩 [15:26] Complicated and expensive, but worth it to everyone💩 [16:33] Will this new rule ever be implemented?💩 [18:35] How the bureaucracy around food safety is getting in the way💩 [21:31] Consumer awareness around the quality and safety of our food 💩 [25:19] Food should not only be safe, it should also be healthy💩 [27:10] How hard it is to eat healthily in the U.S.💩 [29:41] Some predictions about where U.S. food safety is headedDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with our interview with Andy Kennedy on Episode 97 | Insider Knowledge on the FDA's Traceability Rule FSMA 204 and Its Implementation with Andrew Kennedy from iFoodDS.Catch up with our interview with Roger Hancock on Episode 42 | What Does A Fast And Efficient Food Recall Look Like? With Roger Hancock, CEO of Recall InfoLink.Check out the FDA’s Generally Recognized as Safe (GRAS) List, Francine mentions.Noteworthy quotes from this episode“ I don't think people really truly understand how important one hour is in an outbreak, in a recall situation, every minute that product is on the shelf is a minute that somebody is purchasing it or consuming it in a restaurant, and is just another potential person that will get sick and potentially die.” – Matt Regusci“ We could do this, but they don't want to. They choose. They choose not to. It's a choice, and they choose not to. The FDA has chosen not to deal with this for the last 14 years. The bottom line is they choose not to, over public health and food safety. Because it is a choice and they're choosing not to deal with it.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    34 m
  • How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk | Episode 108

    How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk | Episode 108
    Mar 25 2025
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about a very important but also potentially controversial topic: how the significant changes that are happening with this new administration in the USDA, CDC, FDA, and other U.S. agencies that oversee food will impact food safety and the lives of American citizens.Tune in for this much-needed discussion.They bring the information they’ve gathered from talking to a lot of people in these different agencies and focus on the actual policy implications, opportunities, and issues rather than simply the politics behind it all. They also share what they believe should be done to make the U.S. food safety system function appropriately.In this episode:💩 [01:38] Preface to the episode, which touches upon current politics💩 [09:16] Can the government solve these problems?💩 [10:30] Bureaucracy is getting in the way💩 [13:11] The consequences of the current government incentives💩 [14:28] From constantly replacing everybody to not being able to let them go💩 [17:36] The article on Jim Jones’ resignation that Francine participated in💩 [19:35] The confusing way food is overseen in the U.S. and some solutions💩 [25:52] What was wrong with the FDA Reorganization Plan💩 [26:57] What Francine and Matt would do to improve the food safety system💩 [41:47] Matt and Francine’s views on what the future will bring💩 [45:27] The impact of lobbyists and the origin of the termDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead the article Francine mentions with her and other food safety leaders’ opinions on Jim Jones’ leaving the FDA, QA Exclusive: Food Safety Leaders React to Jim Jones’ Departure, FDA Layoffs.Catch up with the episode where Matt and Francine discuss the FDA reorg, Episode 69 | A Look at the FDA’s Reorganization Plan and Some Food Safety Mythbusting.Check out Part I and Part II of Francine’s episode on Hal King’s Food Safety Unwrapped podcast.Noteworthy quotes from this episode“ Our whole entire career, you and I have worked very, very hard, ruffled very, very many feathers, took in a lot of stones, pissed off a lot of people because we really believe in the mission. I think there are some people in the government that really do believe in their mission. I don't think they're the majority.” – Matt Regusci“ 3000 people die every year from eating food. We know people whose children have gotten sick and had lifelong ramifications, people whose children have died, and it's not a game.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    49 m
  • The Food Safety Risks of At-home Freeze Drying and How to Mitigate Them | Episode 107

    The Food Safety Risks of At-home Freeze Drying and How to Mitigate Them | Episode 107
    Mar 18 2025

    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are alone again for a change. Matt brought up a very important topic for discussion: at-home freeze drying, something that’s quickly growing in popularity.


    Matt confessed that he has some ulterior motives behind his topic choice. He wants a freeze dryer in his home, but he’s still trying to convince his wife that this is a wise choice.


    Tune in to learn all about freeze drying food at home, including what exactly freeze drying is, how the process works, and how to make sure you’re doing it correctly, so you’re able to have products with a shelf life of 25 years and, most importantly, not die.


    In this episode:

    💩 [02:51] Having an at-home freeze dryer

    💩 [04:14] The science behind freeze drying

    💩 [07:11] The importance of packaging swiftly and correctly

    💩 [09:48] Matt’s dilemma: an at-home freeze dryer or a pig?

    💩 [11:45] The investment and training needed to have this sizable appliance

    💩 [15:44] How the cottage food industry is embracing freeze dried products

    💩 [17:10] The particulars of getting and installing an at-home freeze dryer

    💩 [21:29] Some of the things that can go wrong and how to handle them

    💩 [25:39] The safest and the riskiest foods to freeze dry

    💩 [28:33] Best practices for safe at-home freeze drying

    💩 [33:04] A new way to reach your daily veggie intake goals


    Disclaimer: Episode title and content do not constitute legal or health advice.

    Resources from this episode

    Check out the Food Safety News article Matt mentions, At-home freeze drying: A growing trend with food safety concerns.

    Catch up with the episode where they talk about a guy who sold Walmart pizzas that he microwaved in his own oven on DoorDash Episode 14 | Certification Fraud in The Food Safety Industry.

    If you want to learn how to calibrate a thermometer, listen to Episode 92 | A Recap of 2024’s Major Outbreaks with Bill Marler.

    Interested in freeze drying your food at home? Check out Harvest Right’s Home Freeze Dryers.


    Noteworthy quotes from this episode

    “ I know that this is going to last 25 years because that's what it said on the package. That is correct. If done correctly, if not, it's a ticking time bomb of food compliance issues.” – Matt Regusci

    “[Freeze drying is] going to take all the moisture out of the food. So, if there's no moisture, it's going to be safe because you need the moisture for the bacteria to grow.” – Francine L Shaw


    We hope you enjoy this episode!

    Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!


    Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.


    We'd love to hear from you!


    📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!


    📕 Check out Francine's book Who Watches the Kitchen? on Amazon!


    🎙️ BE A GUEST ON DON’T EAT POOP!


    Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected.

    _______

    Produced by Ideablossoms
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    37 m
  • Food Safety Voices: Communicating Effectively in Challenging Times (LinkedIn Live) | Episode 106

    Food Safety Voices: Communicating Effectively in Challenging Times (LinkedIn Live) | Episode 106
    Mar 11 2025
    In this episode of Don’t Eat Poop!, our hosts Matt and Francine are sharing with you the food safety star-studded “Food Safety Voices: Communicating Effectively in Challenging Times” LinkedIn Live with guests: Bryan Armentrout, Dr. Darin Detwiler, Jill Stuber, and Tia Glave.These are six of the most recognized voices in food safety and they came together to discuss how to effectively communicate critical food safety messages in difficult situations both in public and professional arenas.From media interviews to industry panels, from crisis responses to everyday advocacy, everyone shared personal experiences, communication frameworks, practical takeaways, and strategies for engaging positively and effectively with the public, industry, and regulators.In this episode:💩 [01:06] Meet our 6 leading food safety professionals💩 [04:22] Francine: tips to work well with the media and avoid mishaps💩 [12:46] Matt: the power of stories for effective food safety communication💩 [20:16] Bryan: learning the skills to communicate well in any situation💩 [25:27] Tips for getting over your nerves and speaking to a large group💩 [30:18] Tia: understanding your audience’s WHY and building relationships💩 [40:47] How to engage with people who minimize food safety issues💩 [44:00] Jill: the need to develop your emotional intelligence (EQ)💩 [50:19] The elements and balance of an effective message💩 [51:13] The importance of getting the leadership involved💩 [54:58] Leadership lessons, humor, and how to create culture💩 [59:33] Last round of advice and takeawaysDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeWatch the LinkedIn live in full here.Learn more about Bryan Armentrout’s The Food Leadership Group, tune into his podcast Food Safety Chat - Live!, and get a copy of his book The New Manager Mindset.Catch up with previous episodes with Dr. Darin Detwiler, starting with Episode 81, where you’ll find the links to the other ones as well. Make sure to check his book Food Safety: Past, Present, and Predictions as well.Learn more about Tia Glave and Jill Stuber’s Catalyst Food Leaders, and tune into Real Talk with Jill & Tia, their LinkedIn Live series. Also, see Tia’s Black Professionals in Food Safety and Quality.Don’t forget to save your seat for Catalyst’s virtual Leadership Summit for People in Food on Wednesday, April 2nd.Noteworthy quotes from this episode“That false belief that all I have to do is point to a piece of paper and then say, you have to do this, that people are going to do it, right? That's completely false.” – Bryan Armentrout“We need to use these stories. We need to engage with these people to remind them that these weren't just leadership lessons. These were life lessons and that these are not just job responsibilities. These are responsibilities that impact lives.” – Dr. Darin Detwiler“No matter who your audience is, you still have to create awareness around what will resonate with them.” – Jill Stuber“ Get the leadership skills you need in order to communicate effectively with people. So you can build those relationships, create safe spaces and trust, so you can understand their values, their beliefs, and their assumptions around what we do.” – Tia GlaveWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Bryan, Dr. Darin, Jill, Tia, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms
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    1 h y 5 m
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